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Love & Best Dishes: Chicken-Fried Chicken Recipe | Southern Comfort Food Recipe Ideas
Jan 19, 2026
Chicken-Fried Chicken Recipe | Southern Comfort Food Recipe Ideas - Paula's making a chicken fried chicken recipe with white gravy! This fried chicken cutlet recipe is the ultimate in Southern comfort food.
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0:00
- You know what?
0:01
I think I have the after-Christmas slumps.
0:07
Y'all ever get that?
0:09
You know, 'cause you go, go, go
0:10
and then all of a sudden, everything stops.
0:13
And what do you do with yourself?
0:14
I can't get outta Christmas mode. (laughs)
0:18
But you know what?
0:19
Some people start like almost Halloween
0:23
on the 1st of November.
0:24
Well, we don't do that here.
0:26
We get to December before we get started.
0:31
So, since we do it late,
0:35
then I can drag it along a little bit more. (laughs)
0:39
So pay no attention.
0:42
And we going to get started on a recipe
0:46
that everybody loves and that's chicken fried chicken.
0:50
And I've got my flour out here.
0:54
I've got my saltine crackers that are crushed
0:57
and I've got some flour to add to that.
0:59
I've got seasoning salt and I've got my buttermilk
1:02
and my eggs and the recipe, y'all,
1:08
tells you to dip it in the buttermilk and eggs
1:12
and then in the saltine crackers.
1:14
But I know from experience
1:17
that you need a little bit of flour
1:21
to get all that other stuff to stick.
1:24
And these chicken breasts are huge.
1:27
Where they're growing these chickens, I have no idea.
1:31
I know the chickens we have ain't near about this fat
1:34
but we don't shoot nothing in them either.
1:39
Which you know, that could be happening.
1:42
Now I pounded this out thin, (meat mallet pounds)
1:47
so depends on how you like it.
1:49
If you like it thick, don't pound as much.
1:54
But if you like it thinner
1:56
and easier to make sure it gets done.
2:04
I just like to do it this way
2:06
and you know, you are looking at about four
2:08
or five minutes a side.
2:10
So I'm gonna have a lot of breasts
2:15
is what I'm going to have. (laughs)
2:18
All right, I'm just going to lightly dust them,
2:20
just lightly, just enough to help
2:25
that other stuff stick on it.
2:29
Whoops. (laughs) (bowl clinks)
2:34
And you'll just want to shake off any excess.
2:38
All right, I got some of the mess out of the way.
2:39
So now, I'm gonna take our two eggs
2:42
(bowl clinks) and our buttermilk.
2:45
(whisk clinks)
2:46
Well, I put too much buttermilk in.
2:48
I'm gonna try to get those eggs a little beaten up
2:53
and then I'll add the rest of our buttermilk.
2:57
I hope everybody had a nice Christmas.
3:00
(whisk clinks)
3:04
You know, we live in such a world today
3:09
that, you know, I asked people what they want
3:12
for Christmas and they said they didn't want anything.
3:16
(whisk taps)
3:17
That's because we all have so much, you know.
3:22
All right, we got our saltine crackers.
3:26
Now, I'm going to add flour to those saltines
3:29
(bowl clinks)
3:30
and I'm going to add two tablespoons of seasoning salt.
3:35
(bowl clinks)
3:37
And that flour going in these crackers will help it stick.
3:47
You know, the flour is very important.
3:49
So, you know, if you are using Japanese breadcrumbs
3:52
or something like that, always mix flour
3:57
with it so it'll stick.
4:00
All right, so we're gonna just dip our chicken breast
4:03
into our buttermilk and eggs
4:06
and we're gonna let the excess let go.
4:14
And we going to kind of gently just press on
4:19
our coating and then we're gonna put it over here
4:24
and we're gonna let it...
4:26
Did I not cut that breast in two, it's big.
4:31
And we're gonna let these sit for about 20 minutes
4:37
and let that, let the coating
4:45
really get a good hold on our chicken.
4:49
Four breasts made two, four, six, eight.
4:54
So I did cut 'em all in two but look at that one.
4:57
It's still huge!
4:59
Oh well.
5:01
I don't think I'm gonna need to cook all of this, y'all.
5:03
But anyway, we gonna let this sit for about 20 minutes
5:07
so that the egg and the milk, you know,
5:11
can help that cracker
5:19
and flour adhere to it.
5:21
So, 20 minutes
5:25
and I have made a mess.
5:26
I wish y'all could see this floor back here. (laughs)
5:30
Yes, here we go.
5:31
(liquid sloshes)
5:33
Look at this beautiful chicken.
5:37
It says to fry this when your temperature gets up to...
5:44
360 but I don't like it quite that high
5:50
because I'm gonna cut that down a little bit
5:52
'cause I want it to make sure it's done.
5:59
And we gonna cook it about four or five minutes per side
6:04
and see, because that grease was so hot
6:07
and I was checking it with my thermometer
6:11
and it was telling me it was 260.
6:14
So Theresa said well, try the water test and I did.
6:18
And boy, Heidi, that thing spit all over me,
6:22
telling me it was ready.
6:26
(tongs tap)
6:28
Whoa, how is that for chicken fried chicken, y'all? (laughs)
6:35
(Paula claps)
6:36
I say it's gonna be a winner.
6:38
Winner, winner, chicken dinner. (chuckles)
6:42
Okay, here we go.
6:46
Look at that beautiful chicken fried chicken.
6:53
All right, if you wanna be sure,
6:57
get you a thermometer out
6:59
(chicken sizzles)
7:02
and stick it in the thickest piece.
7:05
That one's done, that's good and done.
7:09
You know I just don't, can't stand the thought
7:11
of serving somebody medium rare chicken.
7:20
(tongs clacks)
7:22
And I think the rest is done too.
7:24
(thermometer buzzes)
7:31
Sure is, sure is done.
7:36
All right, now we're gonna make a milk gravy
7:40
to go with our chicken fried chicken.
7:44
The saltines make a beautiful crust, y'all.
7:51
And that'll work on country fried steak
7:53
or chicken tenders or whatever you want.
7:59
All right, I'm gonna drain all
8:01
but like two tablespoons off of this
8:05
and I want to catch those crumbs
8:07
'cause let me tell you something,
8:09
that's what makes that gravy so good.
8:15
Okay, so that's probably two tablespoons.
8:20
No, I think maybe it's...
8:24
looks more like three tablespoons.
8:27
So there we go, but I wanna save those crumbs, y'all.
8:32
(pot slides)
8:33
So I'm gonna go ahead and add our flour.
8:38
(stove igniter ticks)
8:38
Oh, I forgot to turn this back on,
8:41
but I just don't want it to burn.
8:45
Right, now I'm gonna add a little pepper,
8:49
a little salt...
8:52
and a little wooden spoon.
8:56
And we going to stir this.
8:58
Now, we don't have to get that flour as brown
9:01
as you would if you were doing like country fried steak
9:03
and gravy because we are making
9:06
a good, old white gravy for our chicken.
9:11
And I want y'all to look at that mile high chocolate pie
9:14
that I made in another video.
9:18
Oh my gosh, I'm in the south, y'all, I'm in the south.
9:23
So we just want to cook this long enough for...
9:29
to get that flour taste out of it.
9:32
You know, it doesn't have to get real brown.
9:38
I think I could stand to speck more flour, Theresa.
9:42
Theresa got me a little bit more flour.
9:48
And there we go, we're going to just cook
9:51
that flour taste out of that
9:54
and then we'll correct our seasonings.
9:56
(spoon stirs)
9:59
And when I say that, I'm talking about our salt
10:01
and pepper, I think I could add-
10:04
Uh-oh, what you doing?
10:06
Ow, ah, ow! (laughs)
10:10
That is not working with me.
10:14
So I'm just going to take it away.
10:17
(spoon and tongs clack)
10:19
(spoon stirs)
10:22
See all those crumbs in there?
10:26
To me, that's where you get your good seasoning from.
10:30
So now I'm gonna add our milk.
10:34
(milk hisses on hot pan)
10:35
A little bit at a time.
10:40
Now, if you were making brown gravy,
10:43
you would let that flour get more brown. (laughs)
10:52
But this is like the gravy that, you make sawmill gravy
10:57
by adding some sausage and it's so good
11:02
on top of grits and biscuits.
11:08
All right, see all the specks of goodness?
11:13
Yes.
11:16
(spoon taps)
11:17
All right, I'm gonna go ahead and add the rest of our milk
11:19
and let that come to a boil and thicken.
11:28
I think it definitely
11:30
(containers clack)
11:32
needs a little something, Theresa.
11:35
So, you know what I think that something is?
11:41
I think that something (dishes clank)
11:44
is a little wet base of chicken
11:48
and I think that that'll take it right
11:50
where I want it to be.
11:55
Just a little bit. (tongs taps)
11:58
I think that'll take it over the top.
12:02
You know, I just love these wet bases.
12:03
They have such a nice strength to 'em.
12:07
(liquid sloshes)
12:08
But you have to be careful because they are salty.
12:12
But you can also buy these less salt, less sodium.
12:17
This isn't the recipe, this is not in the recipe,
12:20
but for good measure, I'm gonna add one tablespoon of butter
12:24
just because I've got butter and I can. (chuckles)
12:29
Look at that, y'all.
12:32
Oh, hot, thick, and bubbly and I'm going to turn it off
12:37
and I'm gonna fix Paula a little plate.
12:42
(tongs clack)
12:42
I think I earned the right, don't y'all?
12:47
Who would like some chicken fried steak with me?
12:50
- [Theresa] Me.
12:51
- Okay, well get you a plate, honey.
12:54
That looks better than any diner
12:59
chicken fried chicken I've ever seen.
13:04
I know it, I'm swallowing hard, Theresa.
13:09
- [Theresa] Don't burn your mouth.
13:10
- Mm!
13:13
Mm, (laughs) mm, mm!
13:19
Eddie, I know you ate some sushi,
13:21
but you gotta come have some chicken fried chicken.
13:24
(Paula chuckles)
13:28
Y'all, do make this for your family.
13:30
They will love you even more.
13:33
Love and best dishes, y'all.
13:35
I had all this chicken left over
13:37
so I'm gonna put this in the freezer
13:41
like this and let it freeze.
13:48
No, that is just one breast,
13:51
and then it will become like what we call IQF,
13:54
individually quick frozen.
13:57
And I'll be able to just put those full breasts
13:59
in a freezer bag and pull 'em out as I need it.
14:04
That'd make a bad to the bone chicken sandwich.
14:11
Hey, y'all, it's Paula Deen.
14:12
Now, if you enjoyed this video, be sure to like it
14:16
and click the subscribe button as well as the notification
14:20
bell to be alerted when I post a video.
14:24
Love and Best Dishes Y'all.
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